Preparation

• Add your sliced strawberries to a bowl and coat with the sugar. Set aside.
• Preheat the oven to 425 Fahrenheit. Line a baking sheet with parchment paper and set aside.
• In a food processor, add the flour, baking powder, salt and sugar. Pulse to combine.
• Add the cubed butter and pulse until combined, avoiding overheating. You should get a texture that looks like sand.
• In a mixing bowl, whisk up the buttermilk, egg and vanilla. Add in the flour mixture and mix to combine.
• Flour a large piece of parchment paper, add the dough on top and roll into a rectangle about 1 inch thick.
• Fold the dough in half twice and roll out into another roughly ¾ inch rectangle. Cut into biscuits.
• Brush whisked egg on top of each biscuit, sprinkle with sanding sugar, and bake for 15-20 minutes or until golden brown.
• To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla until soft-medium peaks form, about 3 minutes.
• Assemble by cutting the shortbread in half, filling with whipped cream and strawberries, then topping with another half.